Classic Cheesecake
This rich and creamy cheesecake features a buttery graham cracker crust and a smooth filling, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Can also use crushed digestive biscuits.
- 0.5 cups sugar For sweetness.
- 0.5 cups unsalted butter, melted Provides richness.
For the filling
- 4 packages cream cheese, softened Make sure it is at room temperature.
- 1 cups sugar Granulated sugar.
- 1 teaspoon vanilla extract Adds flavor.
- 4 large eggs Added one at a time.
- 1 cups sour cream For creaminess and tang.
- 0.25 cups all-purpose flour Helps to stabilize the filling.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
- In another bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup sugar and vanilla extract, mixing until well blended.
- Add the eggs one at a time, mixing just until incorporated. Be careful not to overmix.
- Stir in sour cream and flour until just combined.
Baking
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
- Turn off the oven and leave the cheesecake in the oven with the door slightly open for about an hour.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure your cream cheese is softened to avoid lumps. Don't overbeat after adding the eggs to prevent cracks. Allow cooling gradually to avoid sudden temperature changes.